oh snap

ginger snaps are a necessity this time of year in my opinion. dont get me wrong, they are delicious year round, but now when it is cold (for some) and you have a cup of hot tea or coffee that is just begging to have a little something dunked in it, this is everywhere you want to be. these gingersnaps are thin and crisp, sweet and spicy and just that darn good. eliot and i shared a few during our afternoon fika last week, and then i had a few more (five...) that evening. ok, so they are dangerously addictive. but dont worry because this recipe makes the kind of dough that you keep in the freezer. if you have weak self control like myself, only slice off three or four and bake them. they are also perfect for that unexpected visitor. warm the oven, put on the kettle for tea, slice a few of these and in twelve minutes you sit down for a lovely visit over tea and cookies. i found this recipe last year on marikos blog and have been using it ever since. i promise dear readers, that soon i will give you more than cookie and dessert recipes. just bear with me, i have been having so much fun baking that it is hard not to share. ok, here you go. enjoy.

Chez Panisse Gingersnaps

8 ounces unsalted butter
1 1/4 cup + 2 Tbsp. sugar
1/2 tsp. vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper

Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated. Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment-lined sheetpan and bake at 350 degrees until the edges turn dark brown, about 12 minutes.